Ingredients :
2-1/2 cups finely crumbled graham crackers
1 stick melted butter
2 cups whole milk or half & half
1/2 cup sugar
1-1/4 Tablespoons cornstarch
4 large egg yolks
1 Tablespoon gelatin
1-1/4 squares unsweetened chocolate
1 teaspoon vanilla
4 stiffly beaten egg whites
1/2 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1 pint whipping cream
Grated chocolate
Preparation :
Melt butter, mix well with graham cracker crumbs, press firmly on bottom and sides of 7-1/2 x 12 inch dish. Bake at 275 degrees for 1 hour or until very crisp. Cool thoroughly. Separate eggs, put whites in mixing bowl. Set aside. Add hot milk, stir until well mixed, return to pot and cook until wooden spoon is well coated. Stir in gelatin which was soaked in 1/3 cup water. Divide custard in half. In one half add melted chocolate and vanilla. Stir thoroughly. Pour on top of crust. Refrigerate until ""set"". In other half, fold in stiffly beaten egg whites to which cream of tartar, sugar and vanilla have been added. Pour on top of cooled chocolate custard. Refrigerate. Beat cream. Put on top of custard after it has been thoroughly cooled and is firm. Grated unsweetened chocolate sparingly on top.
SERVES: 9
2-1/2 cups finely crumbled graham crackers
1 stick melted butter
2 cups whole milk or half & half
1/2 cup sugar
1-1/4 Tablespoons cornstarch
4 large egg yolks
1 Tablespoon gelatin
1-1/4 squares unsweetened chocolate
1 teaspoon vanilla
4 stiffly beaten egg whites
1/2 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1 pint whipping cream
Grated chocolate
Preparation :
Melt butter, mix well with graham cracker crumbs, press firmly on bottom and sides of 7-1/2 x 12 inch dish. Bake at 275 degrees for 1 hour or until very crisp. Cool thoroughly. Separate eggs, put whites in mixing bowl. Set aside. Add hot milk, stir until well mixed, return to pot and cook until wooden spoon is well coated. Stir in gelatin which was soaked in 1/3 cup water. Divide custard in half. In one half add melted chocolate and vanilla. Stir thoroughly. Pour on top of crust. Refrigerate until ""set"". In other half, fold in stiffly beaten egg whites to which cream of tartar, sugar and vanilla have been added. Pour on top of cooled chocolate custard. Refrigerate. Beat cream. Put on top of custard after it has been thoroughly cooled and is firm. Grated unsweetened chocolate sparingly on top.
SERVES: 9
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